11 May 2020 --- The plant protein category is growing faster than dairy protein as consumers increasingly adopt a flexitarian approach to their diet for health and sustainability reasons. That is according to Mindy Leveille, Strategic Marketing Manager, Proteins, Kerry Taste & Nutrition, who flags that F&B manufacturers are developing great-tasting, plant-based alternative products to answer this consumer demand. “Many of these innovative products are receiving positive feedback and are being adopted into many consumers’ daily diet. Therefore, plant proteins are becoming mainstream,” she tells FoodIngredientsFirst.
